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Salmon and Prawn Risotto

Italian · Dinner · Medium

Salmon and Prawn Risotto

Total
50 min
Prep
15 min
Serves
3
Calories
545
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Creamy arborio rice holds tender salmon, sweet prawns and asparagus, with lemon zest lifting the butter-and-Parmesan finish.

Warm stock and frequent stirring give salmon and prawn risotto its creamy texture without adding cream. The seafood goes in near the end, when the rice is almost tender, so the fish stays in soft pieces and the prawns retain their spring.

Use a wide saucepan and keep the stock at a gentle simmer beside it. The finished rice should spread slowly across a warm plate rather than standing in a stiff mound.

CreamySavoryZestyDate NightPescatarianGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Warm the vegetable stock in a saucepan and keep it barely simmering. Melt 1 tbsp butter in a wide pan over medium heat and cook the onion for until translucent.

  2. Add arborio rice and stir for until the edges look translucent. Pour in the wine and simmer for until mostly absorbed.

  3. Add the hot stock a ladle at a time, stirring frequently and adding more when the previous addition is nearly absorbed. Cook over medium-low heat for until the grains are nearly tender.

  4. Stir in the asparagus, salmon and prawns with another ladle of stock. Cook gently for until the fish reaches 145°F and flakes, the prawns are opaque and the rice is tender with a slight bite.

  5. Remove from the heat and fold in the remaining butter, Parmesan, lemon zest, lemon juice and black pepper. Add any remaining hot stock as needed for a flowing texture and rest for before serving.

Forkue tips

  • Do not rinse arborio rice; its surface starch helps thicken the liquid into the sauce.

Storing and reheating

Refrigerate for up to 2 days. Reheat gently in a saucepan with enough water or stock to loosen the rice; stir carefully to preserve the pieces of salmon.

Kitchen gear

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Nutrition per serving, estimated

545Calories
35gProtein
49gCarbs
21gFat

Salmon and Prawn Risotto: FAQ

Can I use cooked prawns?

Yes, fold them in at the end just long enough to heat through. Adding them with the raw salmon would make them firm and rubbery.

Do I have to use wine?

No. Replace it with an equal volume of additional stock and adjust the lemon juice at the end to provide the missing acidity.

How do I store and reheat Salmon and Prawn Risotto?

Refrigerate for up to 2 days. Reheat gently in a saucepan with enough water or stock to loosen the rice; stir carefully to preserve the pieces of salmon.

How long does Salmon and Prawn Risotto take?

About 50 min in total: 15 min prep and 35 min cooking.

What do I need to make Salmon and Prawn Risotto?

The key ingredients are butter, onion, arborio rice, white wine, vegetable stock and lemon, plus pantry basics.

Any tips for Salmon and Prawn Risotto?

Do not rinse arborio rice; its surface starch helps thicken the liquid into the sauce.

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